Nutritional Facts

Directions

In a small bowl, combine wafer crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Refrigerate for 30 minutes.

Meanwhile, in a food processor, combine the concentrate, cream cheese and sugar. Cover and process until smooth; pour into a large bowl and fold in the whipped topping. Pour over the crust. Cover and freeze for 4 hours or until firm. Remove from the freezer 10 minutes before slicing. Garnish with chocolate curls if desired.Yield: 10 servings.

Originally published as Creamy Raspberry Dessert in Simple & Delicious
March/April 2010, p16

"Very yummy dessert! Extremely fast and easy to make, I bought a pre-made pie crust and it worked great. I agree that 4 cups of whipped topping is probably too much. Not too sweet, a little tart but very delicious!"

"I used a prepackaged chocolate cookie crust, which cut down on the prep time. I too found using 4 c whipped topping was too much. I would cut it down to 2 c next time also. It was a light, refreshing dessert! I would make it again!"